This recipe is another Danish lunch classic. Chicken in a creamy dressing with bacon, fried mushrooms and white asparagus. It’s usually served as an open-faced sandwich on rye bread (also a Danish classic) but since I don’t eat bread, I had it with a green salad. And it was just as delicious!
One good thing about home cooking is that you get to be in charge of the quality of fats used in the recipe. To use high quality fats is essential on LCHF because you get such a large part of your dairy calories from fat. You want to minimize (or avoid completely) using oils rich in Omega 6 (like unspecified vegetable oil, sunflower oil, corn oil, soy bean oil etc.).
Omega 6 in excess or in a bad ratio with Omega 3 can lead to an increased risk of inflammation, and with inflammation an increased risk for various diseases, and since most of us get plenty of Omega 6 from other sources, there’s really no reason to add anymore. Another way to balance your Omega 3-Omega 6 ratio is to take a high quality supplement of fish oil. I recommend the fish oils from Nordic Naturals.
If you buy mayo, opt for mayo with canola oil or rape seed oil (even though that’s also a compromise). In some countries, it’s close to impossible to find store bought mayonnaise without unspecified vegetable oil. If that’s the case where you live, you’ll have to make your own.
How to make mayo: Homemade mayo in 1 minute! (Fool proof recipe!)
SERVES 4 PERSONS
- 400g of cooked chicken
- 100g of crispy fried bacon
- 100g of jarred white asparagus
- 100g of mushrooms
- butter or coconut oil for frying
- salt and freshly grounded pepper
DRESSING
- 4 tablespoons of mayonnaise
- 4 tablespoons of full fat sour cream
- 1 tsp of Dijon mustard
- salt and freshly grounded pepper
DIRECTIONS
2. Cut the jarred asparagus in smaller pieces. Please don’t leave out the jarred asparagus or substitute them for fresh ones. They really add lots of good flavor to this salad!
3. Clean mushrooms, chop them up and fry them in butter or coconut oil until soft. Put them in the bowl with the chicken and asparagus.
4. In a different bowl, combine ingredients for the dressing. And now mix dressing with the rest.
5. Crush a few bacon slices and use for garnish and serve the rest of the bacon on the side.
6. Serve with a large green salad or with a slice of paleo nut and seed bread.
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